메뉴 건너뛰기




Volumn 66, Issue 1-2, 2014, Pages 15-27

Effects of grain milling on starch structures and flour/starch properties

Author keywords

Digestibility; Gelatinization properties; Milling of grains; Pasting properties; Starch

Indexed keywords


EID: 84895061083     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201200224     Document Type: Review
Times cited : (141)

References (64)
  • 1
    • 84987251920 scopus 로고
    • The effect of pin and attrition milling on starch damage in hard wheat flours
    • Nowakowski, D., Sosulski, F. W., Hoover, R., The effect of pin and attrition milling on starch damage in hard wheat flours. Starch/Stärke 1986, 38, 253-258.
    • (1986) Starch/Stärke , vol.38 , pp. 253-258
    • Nowakowski, D.1    Sosulski, F.W.2    Hoover, R.3
  • 2
    • 0032884945 scopus 로고    scopus 로고
    • Effects of milling on the physicochemical characteristics of waxy rice in Taiwan
    • Chen, J. J., Lu, S., Lii, C. Y., Effects of milling on the physicochemical characteristics of waxy rice in Taiwan. Cereal Chem. 1999, 76, 796-799.
    • (1999) Cereal Chem. , vol.76 , pp. 796-799
    • Chen, J.J.1    Lu, S.2    Lii, C.Y.3
  • 3
    • 79955027976 scopus 로고    scopus 로고
    • Milling of rice grains. The degradation on three structural levels of starch in rice flour can be independently controlled during grinding
    • Tran, T. T. B., Shelat, K. J., Tang, D., Li, E. et al., Milling of rice grains. The degradation on three structural levels of starch in rice flour can be independently controlled during grinding. J. Agric. Food. Chem. 2011, 59, 3964-3973.
    • (2011) J. Agric. Food. Chem. , vol.59 , pp. 3964-3973
    • Tran, T.T.B.1    Shelat, K.J.2    Tang, D.3    Li, E.4
  • 4
    • 80054072273 scopus 로고    scopus 로고
    • The effect of ball milling treatment on structure and porosity of maize starch granule
    • Liu, T. Y., Ma, Y., Yu, S. F., Shi, J., Xue, S., The effect of ball milling treatment on structure and porosity of maize starch granule. Innov. Food Sci.Emerg. Technol. 2011, 12, 586-593.
    • (2011) Innov. Food Sci.Emerg. Technol. , vol.12 , pp. 586-593
    • Liu, T.Y.1    Ma, Y.2    Yu, S.F.3    Shi, J.4    Xue, S.5
  • 5
    • 79951680014 scopus 로고    scopus 로고
    • Cryo-milling of starch granules leads to differential effects on molecular size and conformation
    • Dhital, S., Shrestha, A. K., Flanagan, B. M., Hasjim, J., Gidley, M. J., Cryo-milling of starch granules leads to differential effects on molecular size and conformation. Carbohydr. Polym. 2011, 84, 1133-1140.
    • (2011) Carbohydr. Polym. , vol.84 , pp. 1133-1140
    • Dhital, S.1    Shrestha, A.K.2    Flanagan, B.M.3    Hasjim, J.4    Gidley, M.J.5
  • 6
    • 84987206670 scopus 로고
    • The effect of physical damage on large and small barley starch granules
    • Stark, J. R., Yin, X. S., The effect of physical damage on large and small barley starch granules. Starch/Stärke 1986, 38, 369-374.
    • (1986) Starch/Stärke , vol.38 , pp. 369-374
    • Stark, J.R.1    Yin, X.S.2
  • 7
    • 43949161342 scopus 로고
    • Properties of damaged starch granules. II. Crystallinity, molecular order and gelatinisation of ball-milled starches
    • Morrison, W. R., Tester, R. F., Gidley, M. J., Properties of damaged starch granules. II. Crystallinity, molecular order and gelatinisation of ball-milled starches. J. Cereal Sci. 1994, 19, 209-217.
    • (1994) J. Cereal Sci. , vol.19 , pp. 209-217
    • Morrison, W.R.1    Tester, R.F.2    Gidley, M.J.3
  • 8
    • 70450284288 scopus 로고    scopus 로고
    • Effect of cryomilling on starches: Functionality and digestibility
    • Dhital, S., Shrestha, A. K., Gidley, M. J., Effect of cryomilling on starches: Functionality and digestibility. Food Hydrocolloids 2010, 24, 152-163.
    • (2010) Food Hydrocolloids , vol.24 , pp. 152-163
    • Dhital, S.1    Shrestha, A.K.2    Gidley, M.J.3
  • 9
    • 64549158918 scopus 로고    scopus 로고
    • Kernel composition, starch structure, and enzyme digestibility of opaque-2 maize and quality protein maize
    • Hasjim, J., Srichuwong, S., Scott, M. P., Jane, J., Kernel composition, starch structure, and enzyme digestibility of opaque-2 maize and quality protein maize. J. Agric. Food. Chem. 2009, 57, 2049-2055.
    • (2009) J. Agric. Food. Chem. , vol.57 , pp. 2049-2055
    • Hasjim, J.1    Srichuwong, S.2    Scott, M.P.3    Jane, J.4
  • 10
    • 84864704647 scopus 로고    scopus 로고
    • Milling of rice grains: The roles of starch structures in the solubility and swelling properties of rice flour
    • Hasjim, J., Li, E., Dhital, S., Milling of rice grains: The roles of starch structures in the solubility and swelling properties of rice flour. Starch/Stärke 2012, 64, 631-645.
    • (2012) Starch/Stärke , vol.64 , pp. 631-645
    • Hasjim, J.1    Li, E.2    Dhital, S.3
  • 11
    • 69949100577 scopus 로고    scopus 로고
    • Kinetics of starch digestion in sorghum as affected by particle size
    • Mahasukhonthachat, K., Sopade, P. A., Gidley, M. J., Kinetics of starch digestion in sorghum as affected by particle size. J. Food Eng. 2010, 96, 18-28.
    • (2010) J. Food Eng. , vol.96 , pp. 18-28
    • Mahasukhonthachat, K.1    Sopade, P.A.2    Gidley, M.J.3
  • 12
    • 84867899057 scopus 로고    scopus 로고
    • Milling of rice grains: Effects of starch/flour structures on gelatinization and pasting properties
    • Hasjim, J., Li, E., Dhital, S., Milling of rice grains: Effects of starch/flour structures on gelatinization and pasting properties. Carbohydr. Polym. 2013, 92, 682-690.
    • (2013) Carbohydr. Polym. , vol.92 , pp. 682-690
    • Hasjim, J.1    Li, E.2    Dhital, S.3
  • 13
    • 84987246010 scopus 로고
    • Production and measurement of starch damage in flour. Part 2. Damage produced by unconventional methods
    • Evers, A. D., Baker, G. J., Stevens, D. J., Production and measurement of starch damage in flour. Part 2. Damage produced by unconventional methods. Starch/Stärke 1984, 36, 350-355.
    • (1984) Starch/Stärke , vol.36 , pp. 350-355
    • Evers, A.D.1    Baker, G.J.2    Stevens, D.J.3
  • 14
    • 79955008105 scopus 로고
    • The importance of damaged starch
    • Collins, T. H., The importance of damaged starch. Milling 1971, 153, 17-20.
    • (1971) Milling , vol.153 , pp. 17-20
    • Collins, T.H.1
  • 15
    • 0036137461 scopus 로고    scopus 로고
    • Effects of flour particle size and starch damage on processing and quality of white salted noodles
    • Hatcher, D. W., Anderson, M. J., Desjardins, R. G., Edwards, N. M., Dexter, J. E., Effects of flour particle size and starch damage on processing and quality of white salted noodles. Cereal Chem. 2002, 79, 64-71.
    • (2002) Cereal Chem. , vol.79 , pp. 64-71
    • Hatcher, D.W.1    Anderson, M.J.2    Desjardins, R.G.3    Edwards, N.M.4    Dexter, J.E.5
  • 16
    • 1342291053 scopus 로고    scopus 로고
    • Physicochemical and morphological analyses on damaged rice starches
    • Chen, J.-J., Lii, C.-Y., Lu, S., Physicochemical and morphological analyses on damaged rice starches. J. Food Drug Anal. 2003, 11, 283-289.
    • (2003) J. Food Drug Anal. , vol.11 , pp. 283-289
    • Chen, J.-J.1    Lii, C.-Y.2    Lu, S.3
  • 18
    • 0036840001 scopus 로고    scopus 로고
    • Consequence of starch damage on rheological properties of maize starch pastes
    • Han, X.-Z., Campanella, O. H., Mix, N. C., Hamaker, B. R., Consequence of starch damage on rheological properties of maize starch pastes. Cereal Chem. 2002, 79, 897-901.
    • (2002) Cereal Chem. , vol.79 , pp. 897-901
    • Han, X.-Z.1    Campanella, O.H.2    Mix, N.C.3    Hamaker, B.R.4
  • 19
    • 77949657934 scopus 로고    scopus 로고
    • Digestion of starch: In vivo and in vitro kinetic models used to characterise oligosaccharide or glucose release
    • Dona, A. C., Pages, G., Gilbert, R. G., Kuchel, P. W., Digestion of starch: In vivo and in vitro kinetic models used to characterise oligosaccharide or glucose release. Carbohydr. Polym. 2010, 80, 599-617.
    • (2010) Carbohydr. Polym. , vol.80 , pp. 599-617
    • Dona, A.C.1    Pages, G.2    Gilbert, R.G.3    Kuchel, P.W.4
  • 20
    • 0027191754 scopus 로고
    • The crystalline domains in potato starch granules are arranged in a helical fashion
    • Oostergetel, G. T., van Bruggen, E. F. J., The crystalline domains in potato starch granules are arranged in a helical fashion. Carbohydr. Polym. 1993, 21, 7-12.
    • (1993) Carbohydr. Polym. , vol.21 , pp. 7-12
    • Oostergetel, G.T.1    Van Bruggen, E.F.J.2
  • 21
    • 0031100018 scopus 로고    scopus 로고
    • Microscopy of starch: Evidence of a new level of granule organization
    • Gallant, D. J., Bouchet, B., Baldwin, P. M., Microscopy of starch: Evidence of a new level of granule organization. Carbohydr. Polym. 1997, 32, 177-191.
    • (1997) Carbohydr. Polym. , vol.32 , pp. 177-191
    • Gallant, D.J.1    Bouchet, B.2    Baldwin, P.M.3
  • 22
    • 0344802681 scopus 로고
    • Measuring wheat hardness by revolutions per minute reduction
    • Williams, P. C., Kilborn, R. H., Voisey, P. W., Kloek, M., Measuring wheat hardness by revolutions per minute reduction. Cereal Chem. 1987, 64, 422-427.
    • (1987) Cereal Chem. , vol.64 , pp. 422-427
    • Williams, P.C.1    Kilborn, R.H.2    Voisey, P.W.3    Kloek, M.4
  • 23
    • 84989125508 scopus 로고
    • Molecular properties of physically-damaged sorghum starch granules
    • Craig, S. A. S., Stark, J. R., Molecular properties of physically-damaged sorghum starch granules. J. Cereal Sci. 1984, 2, 203-211.
    • (1984) J. Cereal Sci. , vol.2 , pp. 203-211
    • Craig, S.A.S.1    Stark, J.R.2
  • 24
  • 25
    • 79957850211 scopus 로고    scopus 로고
    • Effect of a gibberellin-biosynthesis inhibitor treatment on the physicochemical properties of sorghum starch
    • Li, E., Hasjim, J., Dhital, S., Godwin, I. D., Gilbert, R. G., Effect of a gibberellin-biosynthesis inhibitor treatment on the physicochemical properties of sorghum starch. J. Cereal Sci. 2011, 53, 328-334.
    • (2011) J. Cereal Sci. , vol.53 , pp. 328-334
    • Li, E.1    Hasjim, J.2    Dhital, S.3    Godwin, I.D.4    Gilbert, R.G.5
  • 26
    • 0001776713 scopus 로고    scopus 로고
    • Effect of moisture content on the melting of wheat starch
    • Jang, J. K., Pyun, Y. R., Effect of moisture content on the melting of wheat starch. Starch/Stärke 1996, 48, 48-51.
    • (1996) Starch/Stärke , vol.48 , pp. 48-51
    • Jang, J.K.1    Pyun, Y.R.2
  • 27
    • 84987226660 scopus 로고
    • Gelatinization of low water content wheat starch-Water mixtures. A combined study by differential scanning calorimetry and light microscopy
    • Burt, D. J., Russell, P. L., Gelatinization of low water content wheat starch-Water mixtures. A combined study by differential scanning calorimetry and light microscopy. Starch/Stärke 1983, 35, 354-360.
    • (1983) Starch/Stärke , vol.35 , pp. 354-360
    • Burt, D.J.1    Russell, P.L.2
  • 28
    • 69749088823 scopus 로고    scopus 로고
    • Production of resistant starch by extrusion cooking of acid-modified normal-maize starch
    • Hasjim, J., Jane, J., Production of resistant starch by extrusion cooking of acid-modified normal-maize starch. J. Food Sci. 2009, 74, C556-C562.
    • (2009) J. Food Sci. , vol.74
    • Hasjim, J.1    Jane, J.2
  • 29
    • 77951895704 scopus 로고    scopus 로고
    • Mechanism of degradation of starch, a highly branched polymer, during extrusion
    • Liu, W.-C., Halley, P. J., Gilbert, R. G., Mechanism of degradation of starch, a highly branched polymer, during extrusion. Macromolecules 2010, 43, 2855-2864.
    • (2010) Macromolecules , vol.43 , pp. 2855-2864
    • Liu, W.-C.1    Halley, P.J.2    Gilbert, R.G.3
  • 30
    • 0037542517 scopus 로고    scopus 로고
    • Role of feed rate and temperature in attrition grinding of cumin
    • Goswami, T. K., Singh, M., Role of feed rate and temperature in attrition grinding of cumin. J. Food Eng. 2003, 59, 285-290.
    • (2003) J. Food Eng. , vol.59 , pp. 285-290
    • Goswami, T.K.1    Singh, M.2
  • 31
    • 77953916032 scopus 로고    scopus 로고
    • Extraction and dissolution of starch from rice and sorghum grains for accurate structural analysis
    • Syahariza, Z. A., Li, E., Hasjim, J., Extraction and dissolution of starch from rice and sorghum grains for accurate structural analysis. Carbohydr. Polym. 2010, 82, 14-20.
    • (2010) Carbohydr. Polym. , vol.82 , pp. 14-20
    • Syahariza, Z.A.1    Li, E.2    Hasjim, J.3
  • 32
    • 0030868321 scopus 로고    scopus 로고
    • Comparison of laboratory and pilotplant corn wet-milling procedures
    • Singh, S. K., Johnson, L. A., Pollak, L. M., Fox, S. R., Bailey, T. B., Comparison of laboratory and pilotplant corn wet-milling procedures. Cereal Chem. 1997, 74, 40-48.
    • (1997) Cereal Chem. , vol.74 , pp. 40-48
    • Singh, S.K.1    Johnson, L.A.2    Pollak, L.M.3    Fox, S.R.4    Bailey, T.B.5
  • 33
    • 2042533451 scopus 로고    scopus 로고
    • Structures of amylopectin and starch granules: How are they synthesized? J
    • Jane, J., Ao, Z., Duvick, S. A., Wiklund, M. et al., Structures of amylopectin and starch granules: How are they synthesized? J. Appl. Glycosci. 2003, 50, 167-172.
    • (2003) Appl. Glycosci. , vol.50 , pp. 167-172
    • Jane, J.1    Ao, Z.2    Duvick, S.A.3    Wiklund, M.4
  • 34
    • 0005788234 scopus 로고
    • Starch damage
    • Lelievre, J., Starch damage. Starch/Stärke 1974, 26, 85-88.
    • (1974) Starch/Stärke , vol.26 , pp. 85-88
    • Lelievre, J.1
  • 35
    • 0027113442 scopus 로고
    • Loss of crystalline and molecular order during starch gelatinisation: Origin of the enthalpic transition
    • Cooke, D., Gidley, M. J., Loss of crystalline and molecular order during starch gelatinisation: Origin of the enthalpic transition. Carbohydr. Res. 1992, 227, 103-112.
    • (1992) Carbohydr. Res. , vol.227 , pp. 103-112
    • Cooke, D.1    Gidley, M.J.2
  • 36
    • 77955421589 scopus 로고    scopus 로고
    • Relationship between granule size and in vitro digestibility of maize and potato starches
    • Dhital, S., Shrestha, A. K., Gidley, M. J., Relationship between granule size and in vitro digestibility of maize and potato starches. Carbohydr. Polym. 2010, 82, 480-488.
    • (2010) Carbohydr. Polym. , vol.82 , pp. 480-488
    • Dhital, S.1    Shrestha, A.K.2    Gidley, M.J.3
  • 37
    • 49149094345 scopus 로고    scopus 로고
    • Characterization of maize amylose-extender (ae)mutant starches. Part I: Relationship between resistant starch contents and molecular structures
    • Li, L., Jiang, H., Campbell, M., Blanco, M., Jane, J., Characterization of maize amylose-extender (ae)mutant starches. Part I: Relationship between resistant starch contents and molecular structures. Carbohydr. Polym. 2008, 74, 396-404.
    • (2008) Carbohydr. Polym. , vol.74 , pp. 396-404
    • Li, L.1    Jiang, H.2    Campbell, M.3    Blanco, M.4    Jane, J.5
  • 38
    • 0037364714 scopus 로고    scopus 로고
    • Structures and properties of amylopectin and phytoglycogen in the endosperm of sugary-1 mutants of rice
    • Wong, K.-S., Kubo, A., Jane, J., Harada, K. et al., Structures and properties of amylopectin and phytoglycogen in the endosperm of sugary-1 mutants of rice. J. Cereal Sci. 2003, 37, 139-149.
    • (2003) J. Cereal Sci. , vol.37 , pp. 139-149
    • Wong, K.-S.1    Kubo, A.2    Jane, J.3    Harada, K.4
  • 39
    • 0003013440 scopus 로고
    • Properties of damaged starch granules. IV. Composition of ball-milled wheat starches and of fractions obtained on hydration
    • Morrison, W. R., Tester, R. F., Properties of damaged starch granules. IV. Composition of ball-milled wheat starches and of fractions obtained on hydration. J. Cereal Sci. 1994, 20, 69-77.
    • (1994) J. Cereal Sci. , vol.20 , pp. 69-77
    • Morrison, W.R.1    Tester, R.F.2
  • 40
    • 49149119523 scopus 로고    scopus 로고
    • Structure and physicochemical properties of starches from sieve fractions of oat flour compared with whole and pin-milled flour
    • Stevenson, D. G., Jane, J., Inglett, G. E., Structure and physicochemical properties of starches from sieve fractions of oat flour compared with whole and pin-milled flour. Cereal Chem. 2007, 84, 533-539.
    • (2007) Cereal Chem. , vol.84 , pp. 533-539
    • Stevenson, D.G.1    Jane, J.2    Inglett, G.E.3
  • 41
    • 78650257790 scopus 로고    scopus 로고
    • In vivo and in vitro starch digestion: Are current in vitro techniques adequate?
    • Hasjim, J., Cesbron Lavau, G., Gidley, M. J., Gilbert, R. G., In vivo and in vitro starch digestion: Are current in vitro techniques adequate? Biomacromolecules 2010, 11, 3600-3608.
    • (2010) Biomacromolecules , vol.11 , pp. 3600-3608
    • Hasjim, J.1    Cesbron Lavau, G.2    Gidley, M.J.3    Gilbert, R.G.4
  • 42
    • 77956419967 scopus 로고    scopus 로고
    • Two-dimensional size/ branch length distributions of a branched polymer
    • Vilaplana, F., Gilbert, R. G., Two-dimensional size/ branch length distributions of a branched polymer. Macromolecules 2010, 43, 7321-7329.
    • (2010) Macromolecules , vol.43 , pp. 7321-7329
    • Vilaplana, F.1    Gilbert, R.G.2
  • 43
    • 0030962740 scopus 로고    scopus 로고
    • Branchstructure difference in starches of A-and B-type X-ray patterns revealed by their Naegeli dextrins
    • Jane, J., Wong, K.-S., McPherson, A. E., Branchstructure difference in starches of A-and B-type X-ray patterns revealed by their Naegeli dextrins. Carbohydr. Res. 1997, 300, 219-227.
    • (1997) Carbohydr. Res. , vol.300 , pp. 219-227
    • Jane, J.1    Wong, K.-S.2    McPherson, A.E.3
  • 44
    • 68849091815 scopus 로고    scopus 로고
    • Characterization of starch by size-exclusion chromatography: The limitations imposed by shear scission
    • Cave, R. A., Seabrook, S. A., Gidley, M. J., Gilbert, R. G., Characterization of starch by size-exclusion chromatography: The limitations imposed by shear scission. Biomacromolecules 2009, 10, 2245-2253.
    • (2009) Biomacromolecules , vol.10 , pp. 2245-2253
    • Cave, R.A.1    Seabrook, S.A.2    Gidley, M.J.3    Gilbert, R.G.4
  • 45
    • 84989036043 scopus 로고
    • Anthology of starch granule morphology by scanning electron microscopy
    • Jane, J., Kasemsuwan, T., Leas, S., Zobel, H., Robyt, J. F., Anthology of starch granule morphology by scanning electron microscopy. Starch/Stärke 1994, 46, 121-129.
    • (1994) Starch/Stärke , vol.46 , pp. 121-129
    • Jane, J.1    Kasemsuwan, T.2    Leas, S.3    Zobel, H.4    Robyt, J.F.5
  • 46
    • 0000312890 scopus 로고
    • Effect of degree of milling of brown rice and particle size of milled rice on starch gelatinization
    • Marshall, W. E., Effect of degree of milling of brown rice and particle size of milled rice on starch gelatinization. Cereal Chem. 1992, 69, 632-636.
    • (1992) Cereal Chem. , vol.69 , pp. 632-636
    • Marshall, W.E.1
  • 47
    • 0001164196 scopus 로고
    • Comparison of starch pasting properties in the Brabender Viscoamylograph and the Rapid Visco-Analyzer
    • Deffenbaugh, L. B., Walker, C. E., Comparison of starch pasting properties in the Brabender Viscoamylograph and the Rapid Visco-Analyzer. Cereal Chem. 1989, 66, 493-499.
    • (1989) Cereal Chem. , vol.66 , pp. 493-499
    • Deffenbaugh, L.B.1    Walker, C.E.2
  • 48
    • 0000305295 scopus 로고
    • Swelling and gelatinization of cereal starches. IV. Some effects of lipid-complexed amylose and free amylose in waxy and normal barley starches
    • Morrison, W. R., Tester, R. F., Snape, C. E., Law, R., Gidley, M. J., Swelling and gelatinization of cereal starches. IV. Some effects of lipid-complexed amylose and free amylose in waxy and normal barley starches. Cereal Chem. 1993, 70, 385-391.
    • (1993) Cereal Chem. , vol.70 , pp. 385-391
    • Morrison, W.R.1    Tester, R.F.2    Snape, C.E.3    Law, R.4    Gidley, M.J.5
  • 49
    • 0001217105 scopus 로고
    • Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylase, and lipids
    • Tester, R. F., Morrison, W. R., Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids. Cereal Chem. 1990, 67, 551-557.
    • (1990) Cereal Chem. , vol.67 , pp. 551-557
    • Tester, R.F.1    Morrison, W.R.2
  • 50
    • 0037928459 scopus 로고    scopus 로고
    • Rice starches. II. Structural aspects provide insight into swelling and pasting properties
    • Vandeputte, G. E., Derycke, V., Geeroms, J., Delcour, J. A., Rice starches. II. Structural aspects provide insight into swelling and pasting properties. J. Cereal Sci. 2003, 38, 53-59.
    • (2003) J. Cereal Sci. , vol.38 , pp. 53-59
    • Vandeputte, G.E.1    Derycke, V.2    Geeroms, J.3    Delcour, J.A.4
  • 51
    • 36549040509 scopus 로고    scopus 로고
    • Pasting and swelling properties of wheat flour and starch in relation to amylose content
    • Blazek, J., Copeland, L., Pasting and swelling properties of wheat flour and starch in relation to amylose content. Carbohydr. Polym. 2008, 71, 380-387.
    • (2008) Carbohydr. Polym. , vol.71 , pp. 380-387
    • Blazek, J.1    Copeland, L.2
  • 52
    • 0035106047 scopus 로고    scopus 로고
    • Milling-A further parameter affecting the Rapid Visco Analyser (RVA) profile
    • Becker, A., Hill, S. E., Mitchell, J. R., Milling-A further parameter affecting the Rapid Visco Analyser (RVA) profile. Cereal Chem. 2001, 78, 166-172.
    • (2001) Cereal Chem. , vol.78 , pp. 166-172
    • Becker, A.1    Hill, S.E.2    Mitchell, J.R.3
  • 53
    • 0038367719 scopus 로고    scopus 로고
    • Effect of rice storage on pasting properties of rice flour
    • Zhou, Z., Robards, K., Helliwell, S., Blanchard, C., Effect of rice storage on pasting properties of rice flour. Food Res. Int. 2003, 36, 625-634.
    • (2003) Food Res. Int. , vol.36 , pp. 625-634
    • Zhou, Z.1    Robards, K.2    Helliwell, S.3    Blanchard, C.4
  • 54
    • 0001701140 scopus 로고
    • Changing the viscoelastic properties of cooked rice through protein disruption
    • Hamaker, B. R., Griffin, V. K., Changing the viscoelastic properties of cooked rice through protein disruption. Cereal Chem. 1990, 67, 261-264.
    • (1990) Cereal Chem. , vol.67 , pp. 261-264
    • Hamaker, B.R.1    Griffin, V.K.2
  • 56
    • 33747595642 scopus 로고    scopus 로고
    • Three classes of starch granule swelling: Influence of surface proteins and lipids
    • Debet, M. R., Gidley, M. J., Three classes of starch granule swelling: Influence of surface proteins and lipids. Carbohydr. Polym. 2006, 64, 452-465.
    • (2006) Carbohydr. Polym. , vol.64 , pp. 452-465
    • Debet, M.R.1    Gidley, M.J.2
  • 57
    • 21744434336 scopus 로고    scopus 로고
    • Properties of damaged starch granules: Composition and swelling properties of maize, rice, pea and potato starch fractions in water at various temperatures
    • Tester, R. F., Properties of damaged starch granules: Composition and swelling properties of maize, rice, pea and potato starch fractions in water at various temperatures. Food Hydrocolloids 1997, 11, 293-301.
    • (1997) Food Hydrocolloids , vol.11 , pp. 293-301
    • Tester, R.F.1
  • 58
    • 0000235867 scopus 로고
    • Properties of damaged starch granules. V. Composition and swelling of fractions of wheat starch in water at various temperatures
    • Tester, R. F., Morrison, W. R., Properties of damaged starch granules. V. Composition and swelling of fractions of wheat starch in water at various temperatures. J. Cereal Sci. 1994, 20, 175-181.
    • (1994) J. Cereal Sci. , vol.20 , pp. 175-181
    • Tester, R.F.1    Morrison, W.R.2
  • 59
    • 0032030189 scopus 로고    scopus 로고
    • Gelatinization of starch: A combined SAXS/WASX/DSC and SANS study
    • Jenkins, P. J., Donald, A. M., Gelatinization of starch: A combined SAXS/WASX/DSC and SANS study. Carbohydr. Res. 1998, 308, 133-147.
    • (1998) Carbohydr. Res. , vol.308 , pp. 133-147
    • Jenkins, P.J.1    Donald, A.M.2
  • 60
    • 84989063947 scopus 로고
    • An improved enzymic method for the measurement of starch damage in wheat flour
    • Gibson, T. S., Al Qalla, H., McCleary, B. V., An improved enzymic method for the measurement of starch damage in wheat flour. J. Cereal Sci. 1992, 15, 15-27.
    • (1992) J. Cereal Sci. , vol.15 , pp. 15-27
    • Gibson, T.S.1    Al Qalla, H.2    McCleary, B.V.3
  • 61
    • 68949202232 scopus 로고    scopus 로고
    • Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine alpha-amylase
    • Al-Rabadi, G. J. S., Gilbert, R. G., Gidley, M. J., Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine alpha-amylase. J. Cereal Sci. 2009, 50, 198-204.
    • (2009) J. Cereal Sci. , vol.50 , pp. 198-204
    • Al-Rabadi, G.J.S.1    Gilbert, R.G.2    Gidley, M.J.3
  • 62
    • 16344395221 scopus 로고    scopus 로고
    • A comparison of waxy versus non-waxy wheats in diets for weaner pigs: Effects of particle size, enzyme supplementation, and collection day on total tract apparent digestibility and pig performance
    • Kim, J. C., Mullan, B. P., Pluske, J. R., A comparison of waxy versus non-waxy wheats in diets for weaner pigs: Effects of particle size, enzyme supplementation, and collection day on total tract apparent digestibility and pig performance. Anim. Feed Sci. Technol. 2005, 120, 51-65.
    • (2005) Anim. Feed Sci. Technol. , vol.120 , pp. 51-65
    • Kim, J.C.1    Mullan, B.P.2    Pluske, J.R.3
  • 63
    • 48949114031 scopus 로고    scopus 로고
    • Total, insoluble and soluble dietary fiber values measured by enzymatic-gravimetric method in cereal grains
    • Picolli da Silva, L., de Lourdes Santorio Ciocca, M., Total, insoluble and soluble dietary fiber values measured by enzymatic-gravimetric method in cereal grains. J. Food Compos. Anal. 2005, 18, 113-120.
    • (2005) J. Food Compos. Anal. , vol.18 , pp. 113-120
    • Picolli Da Silva, L.1    De Lourdes Santorio Ciocca, M.2
  • 64
    • 84866865047 scopus 로고    scopus 로고
    • The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains
    • Syahariza, Z. A., Sar, S., Hasjim, J., Tizzotti, M. J., Gilbert, R. G., The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains. Food Chem. 2013, 136, 742-749.
    • (2013) Food Chem. , vol.136 , pp. 742-749
    • Syahariza, Z.A.1    Sar, S.2    Hasjim, J.3    Tizzotti, M.J.4    Gilbert, R.G.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.